The Dominican chicharrón is a famous snack that consist in frying the fatty skin of the pork, or the seasoned layer, with mixtures of spices, lemon and in some cases filled with certain dressings specially prepared for it. Although it can be eaten only for its high caloric content and its strong flavor, many Dominicans prefer to accompany it with foods such as yucca (fried or parboiled), fried sweet potato and fried green plantain. It is also very common to use chicharrón as the element to mix in the mofongo (fried green plantain mashed and mixed with chicharrón in a single body). The latter is considered as the holy grail of the pork rind and as the perfect combination of both dishes.
